Choco Chiz Lava Cake
- 50 gr eggs
- 40 gr granulated sugar
- 50 gr melted Dark Cocolate
- 40 gr flour
- 1.5 gr baking powder
- 50 gr melted butter
- 45 gr PROCHIZ Cheese SPREAD (Spready)
- Beat the eggs and sugar until fluffy, fold in melted chocolate, followed by flour and baking powder, fold in melted butter, fold until combined.
- Form the Prochiz Cheese Spread (Spready) into a ball.
- Prepare aluminium foil cups greased with butter, pipe batter up to ¾ cup and put the Prochiz Cheese Spread (Spready) inside.
- Bake at 170°c for ±15 minutes.